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Thursday, November 22, 2012

I was inspired to make some new
recipes this year for Thanksgiving – with the exception of my stuffing which
always turns out fantastic with a mix of sausage,fresh herbs and white wine. In
fact it is so good I am always digging in with a fork the minute it comes out
of the oven.

I bought a fresh turkey (www.schauls.com), brined it overnight then washed it off the next morning.
I rubbed Williams Sonoma Turkey Paste on the outside and baked it. I also took
Chef Tom
Colicchi of Craft restaurants in NYC and Las
Vegas advice and basted the bird every 15
minutes.

MAGIC – that’s what it was. This was
the best turkey I’ve ever cooked and the meat was so moist.

My favorite leftover? I love a mix
of white and dark meat slathered with plenty of Mayo. In that sense, I am very
traditional.

I threw a salad together with
ingredients I had in the refrigerator. I never measure them. I eyeball for the
number of guests that I am having. Try it. It will come easy with practice.

I topped this tasty salad with Litehouse’s Pear Gorgonzola dressing which only has 1.25 grams of fat per
tablespoon and is DELICIOUS!

Cauliflower,
Pear and Pomegranate Salad

Head of Lettuce, chopped

Cherry tomatoes, halved

Fresh Cauliflower, chopped

1 Pear, thinly diced

Sprinkle with Pomegranate seeds

Sprinkle with Candied Pecans

2 slices Bacon, fried and crumbled

Apple
and Cranberry Galette

I made this in our pie class last
Sunday. This free form pie with cranberries and apple slices is a stunning
finale for a holiday meal. You can also use pears and pears do not require
precooking.

I really loved this recipe because
it does not have much sugar so you really get the true taste of the fruit.

To make the pastry, in a food processor, combine the flour, cornmeal, sugar and salt. Scatter the
chunks of butter over the top and pulse for a few seconds until the butter
pieces are the size of small peas. In a small bowl, whisk together the sour
cream and ice water. Drizzle the mixture over the dough and pulse until the
dough is smooth and clings together. Pat the dough into a ball, wrap in plastic wrap and refrigerate for 20 minutes.

Meanwhile, to make the filling, in a large fry pan over medium heat, combine
the sugar, water, honey, lemon juice and cinnamon and cook, stirring, until the
sugar dissolves. Stir in the apple slices and simmer until the apples begin to
soften, 5 to 7 minutes. Using a slotted spoon, transfer the apple slices to a
bowl.

Add the cranberries to the liquid in the fry pan and simmer until they start to
pop, about 2 minutes. Using a slotted spoon, transfer the cranberries to the
bowl with the apples. Increase the heat to medium-high and boil the liquid
until reduced slightly, then spoon over the fruit.

Position 2 racks in the middle of an oven and preheat to 400°F.

Divide the dough in half. On a lightly floured work surface, roll out each half
into a round about 12 inches in diameter and transfer to separate baking
sheets. Divide the fruit filling equally between the pastry rounds and spread
it in an even layer, leaving a 1 1/2-inch border uncovered. Fold the border
over the fruit, pleating the edges to form a rim. Lay the butter slices over
the exposed fruit. Dust the pastry rims with sugar.

Bake the galettes, rotating them 180 degrees at the midway point, until the pastry is golden brown and
the apples are tender, 35 to 40 minutes. Transfer the pans to wire racks and
let the galettes cool completely on the pans. Serve with crème fraîche. Makes
two 9-inch galettes; serves 10 to 12.

Speaking of pie recipes, look at the
one our instructor did last weekend and look at my sister's pie the left.

I seldom dress up any more so when I got an invitation to
the Ritz for their new holiday breakfast I jumped at the chance to dress up. It
felt good after religiously living in my Nike workout gear for months on end.

The last time I was at the Ritz we found this great bar
with high, white leather back chairs. It was the perfect place to catch up but
you were still in the thick of the action to do the best thing to do at the Ritz…people
watch. It’s almost better than the airport.

The holiday breakfast was in that same bar and the atmosphere
was terrific because it was all dressed up for Christmas too.

This was not an inexpensive brunch but the superb quality
of the food made it well worth the $25 price tag and if you make friends with
the omelet chef, you’ll get a mega dose of your favorite recipe and wonder how
you can possibly eat it all in one sitting.

And for an after-breakfast indulgence: To the Spa for a
Bamboo and black sesame body indulgence…a creamy scrub with black sesame seeds
(hey, don’t you eat those?), powdered bamboo and organic oils. Revealed a totally new me.

Come to think of it, I could totally get use to this puttin’
on the Ritz lifestyle!

In a double boiler over
simmering water, melt 4 oz of the chopped chocolate. Stir with a spatula until
completely melted. Once melted, continue cooking until the chocolate reaches a
temperature of 115°F.

Immediately remove double
boiler from on top of the heat. Begin slowly adding in the remaining 4 oz
chopped chocolate, stirring constantly. Continue stirring until chocolate cools
down to 90°F.

Begin dipping chips into
chocolate quickly, placing the dipped chips on the wax paper. Once you have
dipped all the chips, put the cookie sheets into the freezer to set up the
chocolate.

You want to set it up fast
because the longer the chips sit out the higher the chance of stale chips.

Homemade
Potato Chips

Peanut Oil for frying

2 potatoes, thinly sliced

Salt

In a large heavy saucepan, fill oil no more than halfway and
heat the oil to 350 degrees F.

Add the potato slices in
batches. Fry until light golden brown, about 2 to 3 minutes.

Valrhonahasbeenproduced in the Rhone Valley of France
since 1922 and creates unique chocolates with complex and balanced flavors. It
is the choice of chefs from around the world so we decided to have a Saturday
indulgence.As good as it gets? We like
to think so and when you’re through oohing and aahing, chase it down with this Chocolate
Orgasm or use it in a cup of REAL Hot Chocolate.

Tuesday, November 6, 2012

Once you taste the crust you’ll be convinced that Jim
Lahey’s bread is the only one worth slaving over although I don’t consider a
bread that rises on your counter overnight a labor at all but you’ll need a Le
Creuset dutch oven to bake it.

Yes, it is a pricy investment
but like alchemy, it will give rise to a thousand magic meals and look brand
new after 30 years. I know – my dutch oven just turned 30 this year and still
looks as good as the day I bought it.I have found it discounted at TJMaxx.

Prime Steakhouse in Las Vegas created this recipe for
the perfect steak and perfect it is. That’s why a cast iron skillet is the only
tool you need to create sizzling meats that come out picture perfect every time.At Amazon.com...like everything else.

One thing I learned a long
time ago is that the best cooking investment you can make is in top-quality
cookware.

Cookbooks

The surprise gift for your favorite chef can be just
about anything from Mexican to Ethiopian to Italian.

I especially love Rick Bayless’s new book
“Frontera…Margaritas, Guacamoles and Snacks. It’s all the basics covered and
then some. I’ve already had two parties with rave reviews.

Here are some of my favorites food reads and the reviews
from the Christian Science Monitor, another
great source of intellectual food news .You can get a digital subscription to
the Monitor for only $4.99 a month.

"Between
Meals: An Appetite for Paris," by A.J. Liebling

New Yorker writer A.J. Liebing recounts – in a fluid and witty
voice – the experiences in Paris that allowed him to dine superbly without
overspending.

"Day
of Honey: A Memoir of Food, Love, and War," by Annia Ciezadl

Annia Ciezadlo writes movingly of the traditions
and rituals of eating inBaghdad, where she moved with her Lebanese
husband in 2003, and how a shared pleasure in cooking and eating helps her and
the community prevail in the midst of a region torn apart by fighting.

"An
Everlasting Meal: Cooking with Economy and Grace," by Tamar Adler

In "An Everlasting
Meal," Tamar Adler shows how to make use of every last thing in your
kitchen. Scraps become flavoring when you use bones in soups and orange peels
can help to zest up marmalade. A pot, water, and flame are seen as the
mainstays of any meal

"The
Fortune Cookie Chronicles: Adventures in the World of Chinese Food," by
Jennifer 8 Lee

Does the fortune cookie
actually come from China? Absolutely not. That's just one
tidbit Jennifer 8 Lee learns as she travels across the U.S. to discover what most of us already suspected: American
Chinese food is not Chinese. But Lee goes on to delve deeper here, exploring
the history of Chinese food in the US and its impact on American life and the
immigrant experience.

"The
Man Who Ate Everything," Jeffrey Steingarten

A food critic for Vogue and
a judge on " Iron Chef " , Jeffrey Steingarten knows his
food. His humorous accounts of traveling the globe and sampling its
array of culinary offerings will entertain even those readers who never set
foot in a kitchen.

Herbs

English tarragon
and other fresh herbs make a huge difference when you cook.

I swear with my brown thumb, this is an art form worth
chasing.

Aprons

The cutest kitchen finds are at Anthropologie including
enough aprons to dress your best friends, your four sisters and the entire
neighborhood.

Kitchen
Scale

I learned the art of baking this past year and that
nothing can match the accuracy of weighing your ingredients.

Food
magazines are my rescue. They are my way of connecting with a recipe especially
when there is a photo involved. Visuals for me always seal the deal. In fact,
if there is not a photo with the recipe, I seldom pay attention.

Here
are 5 sources of inspiration and a solid study of what may be your next flawless
meal.

Saveur

When
it comes to food and travel, Saveur is it. Magnificent photos will take you on
a culinary adventure you simply don’t want to come back from.

Bon Appetit

Engaging
menus and absolutely beautiful style. This would be one of my last
cancellations.

Food and Wine

Emerging
trends and the
sophistication behind the food. The best way to keep up with new chefs and
up-and-coming trends.

Cooks Illustrated

Nobody
has techniques down like Cooks Illustrated. Truly the magazine for serious
chefs.

Fine Cooking

Areal surprise in every issue and the
recipes are simply amazing. When I get a new issue in I am out-of-touch for at
least 3 hours.

Gadgets

After a lot of free cooking classes at Williams Sonoma
this past year, I’ve become a gadget queen. These three made my life so much
easier in the kitchen and are the tools I simply cannot live without!

Microplane® Ultimate Citrus Tool
$12.95

Microplane® Herb Mill $19.95

Chef'n Citrus Juicer $19.95

Food

Lucero Meyer Lemon Crushed Olive Oil $20

You can drizzle this on seafood with a mix of honey
and it is divine. From Sur La Table.

Fabbri Amarena Cherries in Syrup $10.99

This
is so worth the price for the best cherry I’ve ever had. Especially good over homemade ice cream. From WISMA in Lake Bluff, Libertyville and Chicago's French Market.

Norpro
Meat Grinder $25

I have learned this past year that if you want top
quality ground meat, you’ve got to do it yourself.

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Food Art

Nothing makes a cook happier than a picture perfect work of art in the kitchen. Mine? A cow hangs proudly over my chefs table and reminds me every day that whatever indulgence you need to buy to inspire your cooking, it’s well worth the price tag.

The Size of Your Wine Glass

There is a wine glass for Chardonnay, one for Burgundy, another for Rose and so on down the long list of wines. In my house you just grab a glass.The size? How thirsty are you?

Foodie Hub (Chowzter)

I'm excited to to join the team of photographers and writers at Foodie Hub (Chowzter), an international food and beverage website and mobile app. I will be covering the cities of San Miguel de Allende, Guanajuato, Querétaro and Oaxaca. Here is the link:www.foodiehub.tv

If you discover a great spot you think I should try, send me an email. The email address is on the contact page of this website.

Don't forget to check FOODIE HUB any time you travel for the best recommendations made by local experts.

Cupcakesand Crablegs

About Me

Happy Wanderer and seasoned traveler. Currently in San Miguel de Allende for food project. Mother of one talented and funny son. Runner/cyclist/athlete. Award winning, published and exhibited photographer. Into breakfast, dark chocolate and white wine. Loves to cook. Owns a million swimsuits. Sings in the shower. Blows bubbles and follows shooting stars. St Maarten is my “leave me there” place. There is nothing better than running up the tunnel on Saturday morning across the street from the Drake and seeing the Chicago skyline. Love the color white and if it’s not a color – I pick red. Always up for a new adventure… I can have my bags packed in 5 minutes. Mexican in my past life and Italian in my next. All of my best memories in life have been at the beach.Love Life and never look back!